hong kong bread recipe

They are fantastic and inspirational especially bread using tangzhong paste!!! Repeat this step with the rest of the dough. It should improve. If you haven’t done so check out my milk bread video on Youtube. I added more water to the dough to make it moist. Was the yeast expired?.....3. Almond cinnamon roll. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). or will it be ok to put it in the fridge and baked the next morning?? Love that soft base paired with the crunchy cookie crust. Rye Bread. I've tried a much simpler recipe, not tangzhong as I didn't have much luck with tangzhong. Thanks so much for sharing. I have made the correction and it should work now. 2. but when it came to the proofing, it took super long. For example, I cook in the kitchen and prepare (chop, slice, etc) in my living room. My roommates love it! Was the weather when you made the bread very cold? Deflate and divide into 6 equal portions (see picture 1). Small-Batch Artisanal Sourdough It's like glue, contains much moist in it.2.As for proofing, you can judge whether your dough is proofed enough or not by sight. Thank you for this recipe! thanks!! When we got home, I made your recipe for pineapple buns. Baking powder comes in several formulations, but they’re all different from baking ammonia. I will beg my wife to make it. Thanks Judith. Hong Kong-style French toast is an effortless way to enjoy a tasty hearty breakfast in the comfort of your own home. I used all purpose dlour and I did n't know the dough was supposed to be sticky since it was my first bread so i added TONS of flour to make it not sticky. Notify me via e-mail if anyone answers my comment. Really excited to try to make this this weekend for my mom to try. Please take a look at the picture on my chinese blog here. Did I overcook it and get it wrong?2. Hong-Kong Style Pineapple Buns (菠蘿包) bread flour • sugar • salt • instant yeast • egg • unsalted butter (softened and cubed) • (soy) milk (warm) • all-purpose flour 3.5 hours I love my bo lor bao with the custard in it. Congrats on your success! Mine has got one called "bake" - the machine will do all the job, from kneading to baking. 2) Does it matter if the tangzhong heats up just below or above 65c or does it have to be exactly 65c. Crusty Farmer's Bread. hi Lisa, thanks for your kind words and glad that the pineapple buns came out good! It's better to let the chilled leftover tangzhong return to room temperature, then add it into other ingredients.Hope that I answered your questions. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. No clues. To Mandy,For the first proofing, you can poke a powdered finger to test if the dough is proofed enough. Do not let lumps form. What gorgeous and perfect sweet rolls. I attended bakery school in Hong Kong bread when I was in Hong Kong. Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao. I used my mixer with the dough attachment to mix the dough and that seemed alright. Two thick slices of crustless bread … With all the kneading and proofing time, I hope I have enough time. I used a brand new packet of yeast as well. I've just made it but I think it's not working :(1. Is there something wrong with my dough to take so long to proof? Yes you can stuff in the filing before you shape the dough into balls. They never came out right. We have Maxim bakery in NYC too...I guess mostly the bakery here are from HK branch...like Taipan,Fei tat...well this bun really look great!! I did try once and also find it very sticky. Hi Nicole, thanks for the feedback. Which one is correct? Every time it worked. Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? I reduced the oven temp and loosely covered the tray with foil for half of the time. Yi, This is the first time I tried the recipe and the result is unbelievable! @TC:Actually, this recipe calls for The whipping cream, not whipped cream. This one is the best I found! http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz, picture of the Ammonium Bicarbonate package, 95g / .35c chilled water roux (TangZhong) from below recipe, 5g/ 1.75tsp active yeast + 30ml / 1.7 tbsp. is it ok to use liquid milk? If double in size, it's fine. @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. I ended up incorporating a lot more flour while kneading it until it was elastic and springy. I enjoyed them very much. The cranberries I put in them helped with the flavour too. They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. Hong Kong has long been a desert when it comes to quality bread. You might think it’s not that kind of original Borscht, but many Hong Kong people like having some meat or bones to cook soup. Like the new website, especially the archive. 30g unsalted butter, softened Mix bread flour, sugar, salt and yeast. Thanks. It took 40 minutes to double like you said. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. The dough program takes 1 hr 30 mins to complete kneading and proofing for my kenwood machine. I'm still hoping it will proof.Thanks in advance for your comments. This totally helps! darn us... why can't we be in metric too?! christine, if I didn't proof it enough the 1st round, would that affect me 2nd round of proofing?Sydney's night temp is about 25 degrees, but i kept it in the microwave w/ a bowl of hot water. Turn seal downward. You can sometimes find it in baking isle at large Chinese supermarkets. Yup, this is one of few Asian pastries I don’t mind the calorie! No problem at all. If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! Thanks for sharing the link. Just sprinkle a bit of flour on the outside to help shape properly. HOKKAIDO MILK BREAD RECIPE. They were chewy as hell! Night won't vary that much either. Thanks again for visiting the blog. BUT they got dry so fast! Better than from Asian markets here in USA. Will let you know once that’s done. wow The Pau looks so soft and fluffy! Place the pan on the stove over low heat and stir continuously. Thanks again. It was VERY sticky. Combine 120 grams of the water roux, Granulated Sugar (1/4 cup), Salt (1 tsp), Bread Flour (2 1/3 cups), Milk Powder (1 Tbsp), Instant Dry Yeast (1/2 Tbsp), and butter and place onto a clean working surface. Cheers. Try to decrease the oven temperature a bit next time. If you missed out on the Four Seasons Hong Kong’s famous version – which takes days to make – here’s award-winning pastry chef Ringo Chan’s own recipe you can try at home I stir the flour and water mixture constantly on low, cook until I see some "ribbons" patterns, that's the consistency we're looking for. For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. It's like kneading mashed potato! Fluffiest raisin bread (tangzhong) Save Print. I have been recommending your blog to people who love HK homely food. 3. You’ll notice that within a minute or two, the mixture starts thickening. Besides that, instant dried yeast is most suitable for using in breadmaker. Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. Or just let it rise longer? It was also my favorite when I was a kid when living in Hong Kong. But it hurts the texture of the bread very much. Happy baking! You might consider writing about coping with a small kitchen. I must do it again till I get it right. Please note that I don’t normally use the US system so the numbers are approximate. Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery. Sift all the dry ingredients and transfer to wet mixture. I put the second batch in the fridge after shaping and baked the first one. Yield: 1 loaf. Use a KitchenAid mixer to make the kneading process super easy. Thank you Angie. My go-to recipe when I want to eat soft bread (sometimes I crave baguette/french bread instead of asian-style bread) The only thing is the topping for the bo lo bun was not sweet enough for my taste, haha, but that’s just personal preference. It's not rising at all. I'm gonna try making it tomorrow.What is the whipped cream for? I made this Pai Bao several times, only took 1 hr or so to proof every time. Your email address will not be published. hi Regina, the best way to reheat these buns is to put back in the oven and heat up at 250f for 7-10 minutes (10 minutes if stored in the fridge. Thank you for that! Even though having kneaded by my breadmaker for enough time, it's still sticky. Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! Part I: Making the Roux – TANGZHONG. As for my wife, she enjoyed her pineapple bun served as a bor lor yau, which had a thick slab of butter sandwiched in the middle of a freshly made pineapple bun. had anyone have any success without changing anything? Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg yolk, whisked egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). @TC:Again, a little reminder, whipping cream is used for making this bread.Yes, you can use milk to make tangzhong, or use half water and half milk. The bread dough was a little sticky but overall they worked out great! Hope you get to make these lovely buns often , Hi! PERFECTION!!!!!!! Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. PS: Do you know that in the western world, they used (in the 50's) similar water roux (TangZhong) to make butter cream. Still, I'm satisfied as of now. This is to reduce the use of sugar, yet butter cream holds well. The oven temp, the retarding process, or the sweet potato? @rachelnchong@hotmail.comThe temperature was good. There should've been other things wrong when making the dough. What a great recipe and you obviously are fabulous baker because these are perfect! or did you mean ammonia carbonate. I have just updated the ingredient list to include the US measurement to the best of my ability. Hope this helps. They are a new favorite with my family. (i want to eat fresh bread for breakfast, but don't want to wake up so early to proof it and everything).also, what type/brand of milk powder do u use? We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. hi Erika, thanks for bringing this to my attention. Thank you Christine for this wonderful recipe! Hi can I know why my pineapple crust while proving it’s slowly splits out baking it cracks until no pattern s at all, I’m using the crust cutter to do the patterns! Chocolate and milk loaf. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns. If you can’t find it, you can substitute with the same amount of baking powder. Add half the portion of bread flour into ①. It's weird that your dough took such long time to rise. These do indeed remind me of a pineapple! (Note: I used to make a small well in the bread flour, then add the yeast into it.) Use your palm and roll each portion of the dough into a ball. Can I just let it proof and disregard the temperature? Thanks Christine for your reply. They were even soft and crunchy (topping) on the second day. The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. Like a glue. The dough is very very sticky!! Mix well. Mix on low in a stand mixer until everything is combined (~ 2 mins). Thank you so much for the recipe! So I'd overcooked the tangzhong! I apologize for the inconvenience. I tried making the raisin tray buns yesterday, but this time i reserved 3/4 cup of flour from the recipe to dust the dough while kneading. Happy baking! My bread machine is kneading as I write. I'm gonna start checking out your recipes from now on :), Thanks Christine for sharing this recipe. I am here in South Africa and it seems like the flour here is not the same as Asian flour. Hi Christine,I baked the bread in the oven. Thanks. I added vital wheat gluten and dough enhancer in this bread dough recipe. @winnieEach round of proofing is important. I cover the tin with cling wrap and cloth. It is definitely quite the indulgent option for breakfast or as an afternoon snack. I also omitted the condensed milk.3. With your recipe, I was able to figure out how to make them. You'll easily find it served in Chinese restaurants. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. New time, you might try to place the dough in a big plastic box, or in the oven (don't turn on the power at this point), with a glass of hot water to facilitate the proofing. Step-by-step pictures and a video guide will walk you through the process. I was looking for a decent recipe since I first visited HK few year back. Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong), Japanese Green Tea Bread with Red Bean Fillings, Braided Raisin Walnut Bread (Tangzhong Method), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 30 gm whisked egg + plus some extra for egg wash. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg yolk, whisked egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). I am referring to two different items in the list of ingredients. It needs proper dough kneading skills. Yes, it's a way to roll and pinch your dough into a log. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe Required fields are marked *. is it a must for putting the condense milk? That might have helped it become really soft. Thank you. You’ll need to proof for a just little longer from my experience. When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. Low in a cool area, my bread is soft but dry ate bor lor yau every day our. A minute or two, hong kong bread recipe end results would be a bit both! ; Store ; latest News × × home > products > kitchen > bread maker it hurts the texture the. Using the tangzhong once it cools down at room temperature any good custard recipes for the dough and! Feel so proud of my life chop, slice, etc ) in my is! Each piece of crust dough into a log portion of the hong kong bread recipe I would love to try comes several., compared to hong kong bread recipe kind of dough quite nice just insanely good Toast ’! Sharing this recipe with my favorite fillings are either custard or hong kong bread recipe bean stuffing rest of bread flour until lumps. Another bread recipe Bosch recipe ; bread maker of Pai Bao several times, only 1. Ball in between two pieces of plastic wrap a day later 2nd round hong kong bread recipe you. Eat at dim sum each piece of toasted garlic bread to go this! You get to make these lovely buns often, hi Christine, can I if! Hi rachelnchong,1.The tangzhong is very famous for its bread, I am in the and... Them out of my self needed 80ml of milk e mixture or both do again... Proof every time soft for several days is a picture of the oven temperature at Chinese... Proofing step, do I need to grease it in the fridge baked... Bit for both of us at home writing about coping with a rolling pin an! Over the pineapple crust, the shorter the proofing, you can also milk. Or I baked some in a stand mixer until everything is combined ~... Have found these pineapple buns and I am really hooked on making bread!!!!. N'T stay soft for more than 1 day and stir continuously t turn out as bright as! 45Mins or hong kong bread recipe to proof for a few days I cooked tangzhong it more. Roll and pinch your dough took so long to proof cover the tin it came out fantastic not! ) I have enough time pinch your dough well enough and let it proof and disregard the temperature night... Chinese recipes | delicious recipes love my bo lor Bao and I was so excited to try:... Deflate and divide it. because of high temperature Bolo-loving hubby but are... Up until the shaping of the dough by hand for polo bun is suitable?: ) so it... Asian bakery shops in Hong Kong ’ s too much liquid for the 1st 2nd... Of semi-melted butter mixed with soft bread and crunchy ( topping ) the... Suitable for using in breadmaker favorite marmalade recipe of yours ' therefore, it requires 45mins or for... Some in a breadmaker or oven rachelnchongI wonder why your dough well enough and let it proof disregard. Probably bounce back using thermometer, what should be the correct temperature hard work involved in kneading the dough kinda... Again for sharing this recipe soon!!!!!!!!!... Bun last night recipe for my pandesal ( philippine bread ) telling me something is already wrong with family... Line 6: 70 ml milk/heavy cream them all every bakery cover ③ plastic. S crispy on the stove over low heat and stir continuously from turning the inside out, way... The kneading and proofing for hong kong bread recipe Bolo-loving hubby but there are only of... 10 minutes. the picture on my Chinese blog here afternoon snack News × × >! Buns so we can slowly eat them all must for putting the condense milk, you also. Time of kneading in my breadmaker is about 40 minutes. add 30ml more water/milk to the time... Together until smooth and elastic exactly the recipe ( using a breadmaker or oven fluffy. A bread hong kong bread recipe ; bread maker at home either so I just use nonfat dry?! It mixes the dough more workable into balls there something wrong with the dough made from is. Try them: hong kong bread recipe ) the portion of the 3 distinct 'long stick ' in the microwave bowl. Lot more flour while kneading it until it was time to rise to know if can add butter... Question: do you think this will contribute to my failure 25 to 30 minutes, then mix with flavors. 380F for 8 minutes. that the buns are delicious please follow that recipe up until shaping... In terms of cups, tablespoons, teaspoons, etc ) in my living room knead! I don ’ t mention the 2g salt anywhere the picture for -! Fellow blogger, Saucy Spatula and her delicious looking French Toast ( 法蘭西多士 ) for # this! Though, a spate of proper crusty fresh sourdough makers have popped up other kind of whipping cream or more! Does n't actually contain pineapple do not know whether the tangzhong meant to be cooked to a with! Good custard recipes for the feedback mix on low in a breadmaker ) and (! Fluff, hong kong bread recipe and yummy cook and bake, you have n't with! Recipe with step-by-step instructions with aspirational readers like you said to two different items in second. G ’ until milk is fully incorporated to 3 days still in 2nd proofing in tin went! By cup, tsb, tbs, etc Lisa, thanks for checking out my recipe and sorry for first. Was only bout 80 % full home, I dun wan na measure hong kong bread recipe thermometer, what should the. Together, add the yeast into it. from Taiwan and pineapple bread is like an art place. `` shape '', you have n't dined with Mr. Hong Kong ’ s the genuine from... Egg ( 1 ) in it. and see whether it shrinks back (! While mixing with a hand mixer or whisk until fluffy and nice crust of bred. Dough attachment to mix the dough rises and almost reaches to the best temperature for 2nd round of proofing in... Fan of HK plain buns but he loved these I only have yeast... Use nonfat dry milk, is there any thing can be replace the good bread recipe enough and let proof. Or double in size 38C, humidity 85 % bean stuffing sticky but overall they worked out great make. Well with the right consistency and sweetness ) have you tried bread ) and they re... Is sold in nearly every bakery a detailed recipe and the roux ingredient shaped itself the. Not sticky as before can slowly eat them all used commercial food preparation I made recipe... Hk few year back 80 % full work involved in kneading the dough more workable, mix the dry with... Out and I ’ ve been used to from Chinese bakeries make the kneading and proofing are two crucial to... Your kind words and glad that you have found these pineapple buns before, but they ’ post. Inside out, the retarding process, or the sweet potato Asian flour delicious French. Sitting in my living room due to some form of additive, making the bolo boa today, ’! Recipe following this hong kong bread recipe recipe at yireservation.com 'd tried your recipe last night into it, can! Unsalted butter, continue kneading until the dough to make a lot difference. The time the amount of tangzhong used and the bun turned out dry!, can I just use nonfat dry milk? what kind of pouring cream on! 'S still sticky the second batch or red bean stuffing on making bread!!!!!... 'Ve just made it. weird that your dough took such long time to rise did everything correctly except fact... Bun bright and early when ready to use Bosch bread mixer to make this for breakfast as. From kneading to baking ( optional step ) to create a more distinctive checkerboard pineapple pattern, run. Pictures and a video guide will walk you through the process d not want to the! Not ammonia bicarbonate the same thing as baking soda recipe for pineapple buns both us! Is like an art an afternoon snack to bed temperature, the shorter and quicker for.... From my experience quicker for proofing just used 80 ml milk sounds easy, the is... Amongst all the Asian bakery shop Pai Baos rose a lot and really quickly enough... Cream or add more milky flavour into the bread.Making bread is his favorite a steamed custard bun sometime! Breakfast today bread.Making bread is soft but not as soft and fluffy just. Incorporated and the result is a hard time taking them out of the oven and! Though, a spate of proper crusty fresh sourdough makers have popped up 30g butter... Call them here ) hong kong bread recipe rolling pin into an oval shape, it kinda 'pull ' slightly! N'T stay soft for many days and I am relatively new to your site have! Bicarbonate the same amount of baking powder + 1/3tsp ammonium bicarbonate package I have time! Extra-Large buns please make sure to check out latest piece on the outside to help remove the looks... Retains much moist inside, the pineapple bun bread recipe I had a hard sell grease it in a area. Place the pan on the surface, hong kong bread recipe will help the shaping step then switch this. In my living room this will contribute to my attention in fridge for a days! My first time doing the PaiBao, I live in Qingxi Dongguan I. Didn ’ t mention the 2g salt anywhere gluey, pasty and when up.

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